EASY SLOW COOKER STUFFING

INGREDIENTS

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 oz sliced mushrooms
12 cups dry bread cubes
1 tsp poultry seasoning
1 1/2 tsp dried sage
1 tsp dried thyme
1/2 teaspoon dried marjoram
1 1/2 tsp salt
1/2 tsp ground black pepper
4 1/2 cups chicken broth, or as needed*(see note below)
2 eggs, beaten

DIRECTIONS

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom and parsley in butter while stirring frequently.

2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, salt and pepper. Pour in enough broth to moisten and mix in eggs.
Transfer mixture to slow cooker, and cover.

3. Cook on HIGH 45 minutes then reduce heat to LOW
and cook 4 to 8 hours.

This recipe is designed for use in a 4 quart slow cooker.
Larger slow cookers will also work.

*NOTES:

DON'T ADD ALL 4 1/2 CUPS CHICKEN BROTH. Just add enough to moisten the bread because you'll be checking on it all day and can add more as needed.
Stir about once an hour and add more broth if needed.